Blueberry Biscuits with Balsamic Glaze

“And both that morning equally lay

In leaves no step had trodden black.

Oh, I kept the first for another day!

Yet knowing how way leads to way,

I doubted I should ever come back.”

– Robert Frost

While you could call my first attempt at “Blueberries Meet Their Match” a success, minus the slight over-bake, I think I my second attempt really nailed it. I love balsamic vinegar, I pretty much put it on everything, which led me to think, why not put it on a biscuit!

I followed a “fast-food” biscuit recipe knowing that this would probably result in the the low and flat crunch on the outside, fluffy on the inside biscuit that my faux-berry biscuit making heart was after, and indeed it was!

All of the good things biscuit

All of the Good Things Biscuit

Other than not using bananas, I mixed up my original blueberry biscuit by and added balsamic and reserved blueberry juice from the thawing berries to the glaze. Ultimately, I thought this led to a purer blueberry flavor, and a significantly less sweet breakfast item, with a nice twang from the balsamic. By adding blueberry and sugar to the glaze it kept the balsamic from being too acidic, and kept it in the realm of delightfully delicious.


Faux-Berry Biscuit with Balsamic Glaze

Faux-Berry Biscuit with Balsamic Glaze

2 3/4 cups self-rising flower

1/4 tsp baking powder

1/4 tsp cinnamon

1/4 cup butter cut into 1/2 inch pieces


1/4 cup butter cut into 1/4 inch pieces

1 3/4 cups buttermilk

5 oz blueberries

1/8 cup sugar


1 cup balsamic vinaigrette

Juice from defrosted blueberries

1 cup confectioners sugar

Preheat oven to 450 degrees

Spray baking sheet with nonstick spray.

Combine flour, baking powder, and cinnamon in a large, wide bowl with fork.

Add first 1/4 cup of butter with 2 1/2 cups of flour by snapping the butter through flour with hands. Once combined, with clumps no larger than a pea, add additional 1/4 cup of butter in similar manner. Be sure to shake bowl to bring larger clumps to the top to fully incorporate.

Toss blueberries in sugar and 1/4 cup flower to add sweetness and to keep blueberries from sinking to the bottom of the biscuit.

With the back of your hand make a shallow divot in the flower. Add 1 1/2 cup buttermilk and blueberries to divot. Mix in long and thorough strokes to incorporate fully in as few strokes as possible. Over handling batter with result in firmer biscuits.

Insert biscuits into oven for 6 minutes, after allotted time, rotate 180 degrees and cook for an additional 6 minutes.

While biscuits are in oven combine balsamic and blueberries juice in pot and cook on simmer for 20 minutes to reduce. Once reduced, let balsamic reduction cool and combine with powder sugar to form glaze. Continue to add powder sugar if the glaze is not thick enough for your liking.

Once biscuits are cool drizzle glaze overtop.


Learn more about cooking with blueberries at

“Blueberries Meet Their Match” & Faux-Berry Biscuits

“Time is on my side, yes it is” – Rolling Stones

Irony. Irony, people. As it turns out, moderation is not my jam (get it, like blueberry jam!?). Instead of easing myself back into the world of blogging I decided to cannonball right on in. Last night after getting home from work, going to the grocery store, printing the last few wedding invite envelopes, making a lovely poached salmon dinner, and watching the Hunger Games: Catching Fire, I decided to make not one, but two attempts attempts at Faux-Berry Biscuits. It was a late, late night.

I will have to do a post about all of our wedding stationary at a later date. I have been so happy with every bit of it, and I feel the need to show-off, granted most of my readers actually received their own copies in the mail, it would be nice to document them in perpetuity on the inter-webs. Also, while we are on full-on tangent mode… Hunger Games was great! It was really interesting to see how my visualization of the arena matched with the set, and how much of the book I actually remembered. Not going to lie, I read all three books in a weekend, so retention/analysis were not at the forefront. I am already looking forward to the third movie. I know it was not everyone’s favorite book, but I was actually a pretty big fan, so I am intrigued as to how it will be received.

Moving on, after all, there are much belabored blueberry muffins to talk about!


This contest stood out right away, because I knew I wanted to try my hand at a Bojangles inspired Faux-Berry Biscut. For those uninformed, Bo-Berry biscuits are a staple of fast food breakfast here in SC. Personally, and I know I am going to ruffle a few feathers here, they aren’t my favorite. Too many times I have had hard, blue speckled hockey pucks drowning in icing, and that my friends, is not my idea of a great way to start the morning. Granted, my breakfast choices in general tend to cause consternation among those who have had the pleasure of brunching with me. Things you should know about the Cooktestant, I hate syrup, it is my least favorite food (can you call it a food?) known to man, therefore I hate pancakes, waffles, and french toast. So reflecting upon the Bo-Berry Biscuit, I am already predisposed to not be a fan due to the high sugar level content and overall stickiness of this breakfast item, which is directly attributed to my feelings on syrup.

After that diatribe, you might be wondering why I am even bothering with my own version, and that my lovely reader, is a great question! I think there is so much potential. A light, fluffy blueberry biscuit with a light drizzle of glaze…now I can get behind that, especially if you throw some balsamic into the mix.

I made two versions of the Faux-Berry biscuit, of which, only one of which is worth sharing. I was originally inspired by two different blueberry compliments, banana and balsamic. I attempted a banana and blueberry biscuit drizzled in glaze and a blueberry biscuit drizzled in a balsamic glaze. Blueberry banana felt like a really safe and tasty choice, but after an obscenely sticky batter and a timer malfunction (6 hours is not even close to 6 minutes) I don’t ever want to talk about them again. Which stinks, because having a blog basically necessitates rehashing all of my cooking exploits, including the failures.

I eat a banana every morning, however, I like them basically green so once they get freckles I am over it. Luckily, I  have discovered that I can let them get to full on brown, which is exactly what you want when baking, and then throw them in the freezer for later baking endeavors.

Brown Bananas

Brown Bananas

I followed a basic sweet potato biscuit recipe and substituted bananas for the potatoes assuming a similar wet ingredient tradeoff would go unnoticed. I also added half a bag of defrosted frozen blueberries tossed in sugar and flower (so they wouldn’t all sink to the bottom of the biscuit). Overall, the batter was workable, but super sticky! Like, had to wash my hands 11 times and might never get my oven clean again sticky. Then, after overcoming stick-a-plooza, I threw the biscuits into the oven to cook for 6 minutes before rotating and cooking for another 6 hours 6 minutes. Yeah, I failed, I failed big. Luckily, I grabbed about 12 minutes in and right before major burning occurred, and was able to salvage them.

Slightly Overcooked Blueberry and Banana Biscuits

Slightly Overcooked Blueberry and Banana Biscuits

Once they cooled, I whipped up a super simple powdered sugar and buttermilk  (any milk would do) glaze to drizzle over top.

All in all, I think they made delightful banana bread tasting biscuits. They weren’t bad, in the slightest, but just not a flavor profile that really gets me going.


Glazed Biscuits

Blueberry Banana Biscuits with Glaze

makes 18

2 1/4 cups self-rising flour

1/8 tsp baking powder

1/4 tsp cinnamon

1/3 cup unsalted butter

2 brown bananas

1/4 cup buttermilk

1/8 cup sugar

5 oz defrosted blueberries


1/2 cup confectioners sugar

2 tbs buttermilk

Preheat oven to 450 degrees.

Spray baking pan with nonstick spray.

Fork sift 2 cups of flour, baking powder, and cinnamon together in a wide bowl. Leave extra flower to coat blueberries and spread on cutting surface.

Sprinkle butter cut into 1/4 inch slivers on top of flour. I find using my hands to snap the butter into the flour to be the most effective method to incorporate. It should feel like you are literally snapping your fingers with the flour and butter.

With your hand make a shallow well in the middle of the flour. Place bananas, blueberries and half of buttermilk into the well make slow, broad strokes to stir in ingredients. If the batter is too dry add more additional buttermilk.

Once everything is just incorporated, place batter on to smooth floured surface. Fold batter in half, then fold again. After batter is folded pat out into 1/2 inch thick round. Make sure not to over-handle the dough to avoid toughness. Use a 2 to 3 inch diameter biscuit cutter to cut straight down into batter, cutting as close to the subsequent biscuit as possible.

Additional batter can be recombined to continue cutting biscuits, please note, continued handling will result in increasingly tough biscuits.

Place biscuits in oven for 6 minutes, rotate 180 degrees and cook for an additional 6 minutes.

While biscuits are baking, combine sugar and milk in a small bowl with spoon.

After biscuits are out of the over drizzle biscuits with glaze.

Enjoy! The balsamic glazed biscuits will follow in their own post shortly…

Learn more about cooking with blueberries at